Roasted Pear and Shallot Soup with Sage Brown Butter Croutons

Ingredients

• •4 ripe pears, peeled, cored, and quartered
• •6 shallots, peeled and halved
• •3 tablespoons olive oil
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •3 cups vegetable stock
• •1 cup heavy cream
• •2 tablespoons unsalted butter
• •1 tablespoon fresh sage, finely chopped
• •2 cups cubed crusty bread
• •1 tablespoon olive oil for croutons
• •1/4 teaspoon garlic powder
• •Additional sage leaves for garnish, optional

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Place the pears and shallots on a baking sheet. Drizzle with 3 tablespoons of olive oil, and season with salt and pepper.

3. 3

   Roast in the oven for 25-30 minutes, or until softened and lightly caramelized.

4. 4

   Once roasted, transfer the pears and shallots to a blender. Add the vegetable stock and blend until smooth.

5. 5

   In a large pot over medium heat, warm the blended mixture. Stir in the heavy cream and heat through without boiling. Adjust salt and pepper to taste.

6. 6

   To make the sage brown butter croutons, melt butter in a small skillet over medium heat. Add the chopped sage and cook until fragrant and butter turns light golden brown, about 2 minutes.

7. 7

   In a bowl, toss bread cubes with olive oil, garlic powder, and the brown butter sage mixture.

8. 8

   Spread bread cubes on a baking sheet and bake in the oven at 375°F (190°C) for 8-10 minutes, or until crispy and golden brown.

9. 9

   Serve the soup warm, topped with sage brown butter croutons and garnish with additional sage leaves if desired.